There are some weeks you have so much fresh produce in your fridge and others when it’s practically empty. And it’s worse when you leave for vacation and you try to judge how much you will need till the departure and miscalculate the amount you need. But it’s usually a plus for your neighbors, at least for my family.
My neighbor just left for a trip to France for 3 weeks -I wish I could have joined, trust me, exams and schoolwork is VERY exhausting- but prior to leaving, he dropped off a bag with the fresh produces he had left and therefore, it will not go to waste. Thank you neighbor! The same day, I was meant to get my the basket of veggies from the CSA. I, also, still had some goodies from the farmers market, such as spring onions and herbs. Looks like we will be eating lots of great veggie dishes over Memorial Day weekend!
There has been an abundance of spring onions but I don’t ONLY want to eat them as a topping. It was time to switch things around and make the toppings the main dish. With the warmer weather, we grill a lot. My mom found a creative way to grill spring onions in order for them to be served as a main dish or a side. This way, they pair perfectly with grilled meats, sausages, grilled vegetables, etc. So on this Memorial Day weekend, you can bring or serve this dish at potlucks, dinners, picnics…anywhere. They are easy to prepare and can be cooked at the same time as the meat on your grill.
Miso Glazed Spring Onions
Farmers Market List: Honey, Scallions
- 2 bunches fresh Scallions
- 1/4 cup olive oil
- salt and pepper, to taste
- 1 tablespoon white miso
- 2 1/2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey
Preheat the grill to ~450F.
In a skillet (I used a lodge so that it could be placed in the grill), place the scallions. Toss with oil, salt and pepper.
Bake slightly until wilted and slightly golden, 10-15 minutes.
Meanwhile, place the miso, rice vinegar, sesame oil and honey in a small mixing bowl. Mix, using a fork, until all clumps have dissolved.
Drizzle to miso glaze over the scallions. Toss lightly and serve warm.
PS: Keep all the scraps that you would get rid of. Save them in a plastic bag and put them in the freezer. In about 2 weeks, I’ll share a recipe on how to make your own homemade vegetable broth.